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Priya’s Keto Chocolate Cake

Keto Chocolate cake

My mother has always been a master at baking cakes, pies, and biscuits. Unfortunately, I didn’t inherit her talent in the kitchen.

Every time I attempted to bake a cake, it would turn out either undercooked in the center, too hard on the outside, or simply not as delicious as hers. After numerous failed attempts, I eventually gave up on baking altogether.

But they say that necessity is the mother of all inventions, so I decided to give it one last try and make a Keto cake. I mean, how difficult could it be? After all, I successfully made Keto Bread just a couple of weeks ago!

I must confess, I did a lot of research and was tempted to go for an easy mug cake recipe instead. However, today I’m excited to share with you my recipe for a mouthwatering Keto Chocolate Cake with a delightful cream filling in the middle.

So, let’s get started and prove that even a baking novice like me can create a scrumptious Keto cake dessert!


Keto Chocolate Cake

I have for you today a Keto Chocolate Cake which has a yummy cream filling in the middle. So here it goes !!
Course Dessert
Cuisine Indian
Keyword Cake Keto, Keto cake, Keto Chocolate Cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 Small Pieces
Calories 185kcal


  • Bowl
  • Microwave
  • Spatula
  • Blender


  • tbsp  Hershey’s Unsweetened Cocoa
  • ¼ Cup Psyllium Husk Powder
  • cup  Almond Flour
  • 1 tsp  Baking Powder
  • Eggs Medium size 
  • tbsp  Amul Whipping Cream
  • 4 tbsp  Melted Amul Butter
  • ½ cup  Sweetner of your choice
  • tsp  Vanilla Essence

Cream Cheese Filling

  • 100  gms  Greek Yogurt / Hung Curd
  • 100  gms  Verka Paneer / Cottage Cheese
  • 4 tbsp  Melted Amul Butter
  • Sweetener of your choice
  • 1 tsp  Vanilla Essence


  • Collect the dry ingredients in a bowl. Add the Almond Flour, Psyllium Husk, Cocoa Powder, sweetener and baking powder
  • Melt the butter in the microwave and add to the dry ingredients. Start mixing with a spatula or a spoon. You can also use a hand blender for this.
  • Now add the eggs and keep blending till the eggs mix well into the batter.
  • Add the Amul whipping cream and keep mixing.
  • Oil the tin you want to bake the cake in and keep it ready.
  • Bake at 200 degrees Celsius for 25 minutes. Check and bake some more if required.
  • While the cake is cooling start the work on the cream cheese filling.
  • In a blender add the Greek Yogurt and the Verka Paneer. And blend for three to five minutes.
  • Add the sweetener and blend some more.
  • Now add the Vanilla Essence and blend for another minuter or so.
  • Finally add the Amul Whipping cream and blend some more.
  • By now the cake has cooled off. Cut it into equal strips in the size that you want.
  • Spread the cream cheese filling on a piece and close the sandwich with the other piece.
  • You can either eat it right away or cool them in the refrigerator for an hour or so, till the cream sets.


  • Calories- 185
  • Carbs- 8 gm
  • Protein- 6 gm
  • Fats- 16 gm

Tip: The cream cheese filling is a great add-on, to increase the fat content of the cake. You can also just make the cake and enjoy it with your BPC in the mornings, or whenever you want to treat yourself. You might want to replace the Amul Butter with a non-salty butter, if you don’t like a hint of salt in your cake — Priya Dogra.


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